@official_krubapp
45min
0.0/5
Raggmunk is a beloved Swedish comfort dish made with grated potatoes mixed into a light pancake batter, fried until golden and crispy. Served with thick slices of pan-fried pork belly and a spoonful of tart lingonberry jam, this dish is the perfect harmony of savory and sweet. Ideal for a hearty lunch or dinner, it brings a taste of Sweden straight to your plate.
7
Portions
1
400
g
Potato
200
g
Pork Belly
100
g
Lingonberry Jam
50
g
All-purpose Flour
250
ml
Milk
2
tbsp
Butter
1
Egg
Peel the potatoes and grate them finely using the coarse side of a box grater. Place the grated potato in a clean kitchen towel and squeeze out as much liquid as possible to prevent soggy pancakes.
In a mixing bowl, whisk together milk and egg until smooth. Gradually add the flour while continuing to whisk, avoiding any lumps. Then fold in the grated, drained potato. Mix until well combined.
8min
Heat a non-stick or cast-iron skillet over medium heat. Add the pork belly slices and fry until golden and crispy on both sides, about 3–4 minutes per side. Set aside on a plate with paper towels.
15min
Melt butter in the same pan used for the pork. Pour in a ladle of batter and spread into a thin pancake. Fry 2–3 minutes per side until golden brown and crisp. Repeat with remaining batter.
Place the raggmunk on plates and top with the crispy pork belly. Add a generous spoonful of lingonberry jam on the side or directly on top. Serve warm. Tip: A cold glass of milk or lingonberry drink complements this dish perfectly.